Tuna Parody

This recipe is perfect for those of you who are vegan, don't like the taste of fish, or are looking for a mercury-free alternative to tuna.

I personally think this tastes even better than the real deal! Unlike traditional tuna fish salad, this version uses protein-rich Greek Yogurt instead of mayonnaise. Try it on romaine lettuce leaves for a light, yet filling and satisfying meal without the fishy flavor!

Tuna Parody

Yields 2-3 Servings


  • 1 can chickpeas (drained and rinsed)
  • 1/2 cup plain Greek yogurt <-- vegans can substitute with Vegenaise or another vegan mayo/yogurt alternative
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tsp dijon mustard (ideally organic, gluten-free)
  • 1/2 cup celery (minced)
  • 2 tbsp onion (minced) <-- I'm not a huge raw onion fan, but if you are, add 1-2 tbsp
  • 1 tsp dill


  1. Combine chickpeas, Greek yogurt, sea salt, black pepper and mustard in a food processor. Pulse or blend until mixture has reached desired consistency (I made mine on the chunky side, but if you want a smoother consistency, process longer)
  2. Transfer mixture into a medium bowl
  3. Add celery, onion, and dill
  4. Mix with a spoon until well combined
  5. Serve immediately or chill in fridge prior to serving


  • Eat as is
  • Salad: Add mixture to a bed of greens (e.g. lettuce, kale, spinach, arugula, cabbage)
  • Tacos: Scoop mixture onto romaine lettuce leaves (as pictured)
  • Burritos: Scoop mixture onto one end of a flattened collard green leaf and roll up to make burritos
  • Sandwiches/Wraps: For a more traditional version, spoon mixture onto gluten-free or sprouted-grain bread or tortilla